Nothing warms us up on an autumn evening like a Thai beef curry.

And nothing pleases us more than the thrill of using a slow cooker. Not only does it give us the chance to tell everyone just how fabulous slow cookers are, but using one will fill our homes with the most delicious fragrant scent of food, which is always a plus. This Thai beef curry from My Recipes is a perfect weekend dish, whether you’re eating alone or feeding the family, you’re guaranteed to put a smile on everyone’s face (especially yours when you see how much is leftover!). What’s more, its incredibly easy to make! You will not be disappointed by this, this weekend.


  • 1 tablespoon olive oil
  •  2 pounds beef stew meat
  •  1/2 cup unsalted beef stock
  •  1/4 cup Thai red curry paste
  •  2 tablespoons fish sauce
  •  1 tablespoon light brown sugar
  •  1 yellow onion, sliced (about 2 1/2 cups)
  •  3/4 cup well-shaken canned full-fat coconut milk
  •  8 ounces haricots verts (French green beans), halved crosswise
  •  1/2 cup loosely packed fresh coriander leaves
  •  Handful of fresh spinach
  •  3 tablespoons fresh lime juice
  •  Coriander sprigs (optional)


  • Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
  • Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Feature image: My Recipes